Iberian “secreto” – the ultimate cut
Time: 1 hour and 30 minutes
Serves 4.
Difficulty: medium
Time: 1 hour and 30 minutes
Serves 4
Difficulty: medium
INGREDIENTS
4 trays Finura Iberian ‘secreto’
4 oranges
2 limes
14 g ginger
4 cloves garlic
60 ml light soya sauce
30 g honey
50 ml Chinese rice wine
80 ml rice vinegar
4 g cornstarch
50 g sugar
10 g chilli paste
1 cinnamon stick
10 ml sesame oil
Spring onion
Toasted sesame seeds
Vegetable oil
Salt
Black pepper
METHOD
Grate the zest and squeeze the oranges and limes. Set aside separately.
Chop the cinnamon stick. Set aside.
Peel and finely dice (brunoise) the garlic cloves and ginger. Set aside.
Cut the chives into slices. Set aside.
In a bowl, mix the juice and zest of two oranges and one lime with half the ginger, the garlic and soya sauce, the cinnamon stick, rice wine, sesame oil, honey and a little pepper.
Cover with cling film and macerate the Iberian ‘secreto’ in the mixture for 1 hour in the fridge.
Heat a little oil in a saucepan and brown the garlic with the remaining ginger over a medium-low heat.
Add the rice vinegar and sugar. Mix until well dissolved.
Add the chilli paste and the remaining half of the soya sauce with the juice and zest of the oranges and the lime.
Dissolve the cornstarch in a bowl with a little water (20 ml) and add it to the saucepan. Cook over a low heat, mixing, until the sauce thickens. Set aside.
Heat a little oil in a frying pan and cook the Iberian ‘secreto’ over a medium heat. Season and cut into medium-sized strips.
To plate, make a base of orange and lime sauce and place the sliced Iberian ‘secreto’ on top. Garnish with the chives and toasted sesame seeds.
Serve with a little white rice.
